6 oz. ripe avocado meat (2 to 3
small avocados)
1 T. freshly squeezed lemon juice
2 oz. unsalted butter, softened
1 garlic clove, minced
2 tsp. ground cumin
1 T. fresh chopped cilantro leaves
1/2 tsp. salt
1 tsp. freshly ground black pepper
Peel avocadoes and remove seeds.
Place avocado meat, lemon juice,
butter, garlic, cumin, cilantro,
salt and pepper in the bowl of a
food processor and process until
well combined. Place mixture onto
a sheet of waxed paper and shape
into a log. Seal the butter log
by twisting the ends of the waxed
paper in opposite directions. Place
in the refrigerator for 3 to 4 hours.
Slice chilled butter and serve with
grilled fish or chicken. Yields
approximately 8 ounces of butter.
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3 lg. eggs, beaten
2 c. granulated sugar
1 c. vegetable oil
1 tsp. pure vanilla extract
2 c. grated zucchini
3-1/2 c. self-rising flour
2 c. mashed ripe bananas
1 tsp. cinnamon
1 c. chopped pecans
Preheat oven to 350F (175C). Grease
2 standard loaf pans; set aside.
In a large mixing bowl, whisk together
eggs, sugar, oil and vanilla. Blend
in grated zucchini. Slowly add flour,
stirring until well blended. Gently
fold in bananas, cinnamon and pecans.
Spoon batter into loaf pans and
bake in a preheated 350F (175C)
oven for 45 minutes or until a toothpick
inserted in the center comes out
clean. Remove from oven; cool in
pans for 5 minutes then turn loaves
onto a wire rack. Best served warm.
Yields 2 loaves.
Recipe Note: Great for breakfast!
Batter may also be used to prepare
muffins.
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1 c. plus 1 T. cornmeal,
divided
1/3 c. all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 eggs, lightly beaten
1 (10-oz.) pkg. frozen chopped broccoli,
thawed and drained
1-1/2 c. (6 oz.) shredded Cheddar
cheese
12-oz. small-curd cottage cheese
1 med. onion, chopped
3/4 c. (1&1/2 sticks) butter
or margarine
In a large bowl, combine 1 cup of
the cornmeal, flour, baking powder,
baking soda and salt. In another
bowl, combine eggs, broccoli, Cheddar
cheese, cottage cheese, onion and
butter. Add to cornmeal mixture;
mix just until moistened. Grease
a 13x9x2-inch baking pan and sprinkle
with remaining 1 tablespoon of cornmeal.
Pour batter into pan. Bake in a
preheated 350F (175C) oven for 30
to 40 minutes or until a wooden
toothpick inserted near the center
comes out clean. Serve warm. Yields
12 to 15 servings.
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3 loaves
French bread
1 c. olive oil
2 tsp. salt
2 tsp. granulated sugar
2 tsp. ground Cayenne pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. paprika
2 tsp. ground black pepper
Dash Tabasco sauce
To prepare toast: Cut French bread
into 1/4-inch slices using a serrated
bread knife. Whisk olive oil, salt,
sugar, Cayenne pepper, garlic powder,
onion powder, paprika, black pepper
and Tabasco sauce together in a
mixing bowl. Using a pastry brush,
lightly coat one side of each bread
slice with olive oil mixture and
arrange slices in a single layer
(coated-side-up) on ungreased baking
sheets. (Whisk mixture frequently
to keep seasonings well mixed.)
Dry bread slices in a preheated
200F (95C) oven for approximately
1 hour or until crisp. (Bread should
have the crisp texture of Melba
toast when done.) Remove toast from
oven and cool on wire racks. When
toast is completely cooled, store
in airtight containers until served.
Yields 12 to 18 servings.
Recipe Note: Cayenne Toast may be
served immediately or up to two
days after preparing; toast may
also be frozen for up to two months.
To ‘recrisp’ frozen
toast, arrange slices in a single
layer on an ungreased baking sheet
and heat in a 350F oven for 5 to
7 minutes. Serve with soup and salads.
This toast makes a wonderful party
cracker. Exceptional when served
with cream cheese topped with Jezebel
Sauce as an appetizer. (See
'Recipe Index' for Jezebel Sauce
recipe.)
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1(20-oz.) pkg.
oyster crackers
1 (1-oz.) pkg. dry ranch dressing
mix
1 tsp. dried dill weed
1/8 tsp. garlic powder
1 c. canola oil
Place crackers in a large mixing
bowl. Sprinkle in dressing mix,
dill weed and garlic powder. Drizzle
oil over ingredients in bowl; stir
frequently until all oil is absorbed.
Store in an air-tight container.
Recipe Note: Oyster crackers may
be replaced with 4 sleeves of saltine
crackers broken into bite-size pieces.
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loaf (16-oz.) frozen bread dough,
thawed
1/4 c. butter or margarine, softened
1/4 tsp. garlic powder
1/4 tsp. dried basal
1/4 tsp. dried oregano
1/4 tsp. marjoram
3/4 c. shredded mozzarella cheese
1 lg. egg
1 T. water
2 T. sesame seeds and/or grated
Parmesan cheese
On a lightly floured surface, roll
thawed dough into a 12-inch square.
Combine butter, garlic powder, basal,
oregano and marjoram; spread over
dough. Sprinkle with mozzarella
cheese. Fold over one-third of dough
from each side toward the middle
to form 3 layers of dough. Cut folded
dough crosswise into 24 1/2-inch
strips. Twist each strip twice;
pinch ends to seal. Place twisted
breadsticks 2-inches apart on a
greased baking sheet, cover and
let rise in a warm place until almost
doubled (approximately 30 minutes).
In a small bowl, beat egg and water;
brush over breadsticks. Sprinkle
with sesame seeds and/or Parmesan
cheese. Bake in a preheated 375F
(190C) oven for 10 to 12 minutes
or until light golden brown. Yields
2 dozen.
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16 slices cocktail pumpernickel
bread
16 sliced cocktail rye bread
1/3 c. butter or margarine, melted
1 tsp. finely chopped fresh garlic
1/2 c. freshly grated Parmesan cheese
Heat oven to 400F (200C). Meanwhile,
using a 2-inch round or heart-shaped
cookie cutter, cut out centers of
pumpernickel and rye bread slices.
In a small bowl, combine melted
butter and garlic. Brush on both
sides of cut-out bread slices. Place
on a cookie sheet in a single layer
and bake in preheated oven for 5
minutes. Turn slices over; sprinkle
with Parmesan cheese. Continue baking
for 4 to 5 minutes or until toasted.
Yields 6 to 8 servings.
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1/2 c. bacon
drippings or canola oil
1 egg, lightly beaten
2 c. self-rising corn meal mix
1-1/3 c. buttermilk
Heat oven to 450F (230C). Add bacon
drippings (or oil) to an 8-inch
cast iron skillet. Place skillet
on the middle rack of preheated
oven to warm. Meanwhile, beat egg
in a medium bowl, add corn meal
mix and buttermilk; mix well. Remove
heated skillet from oven and very
carefully pour hot oil from the
skillet into the cornmeal batter;
quickly stir the sizzling oil into
batter. Immediately pour batter
into the hot skillet, place in oven
and bake until golden brown (approximately
25 minutes). Yields 8 servings.
Recipe Note: Batter may be baked
in muffin cups or cornbread stick
pans. Pour batter into 12 muffin
cups or 16 cornbread stick cups.
Bake at 450F (230C) for 15 to 20
minutes.
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1
(25-oz.) pkg. frozen dinner roll
dough
Peanut or vegetable oil for deep
frying
Confectioner's (powdered) sugar
Allow
desired number of frozen rolls to
soften. Cut each thawed roll in
half. Let rolls rise in a warm,
draft-free place until doubled in
size. Heat 3 inches of cooking oil
in a deep fryer or large saucepan
to 375oF or until a 1-inch
cube of bread turns golden brown
in 60 seconds. Carefully slide 4
to 5 pieces of dough into hot oil
(do not crowd). Fry until fluffy
and golden brown on both sides,
turning once with tongs. (Cooking
time is about 3 to 4 minutes per
side.) Remove beignets from oil
with a slotted metal spoon and drain
on paper towels. Sift confectioner's
sugar over beignets while hot. Serve
warm. One 25-ounce package of dinner
roll dough will yield approximately
48 beignets.
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10
slices day-old French bread
2 T. butter or margarine
4 T. olive oil
4 cloves garlic, crushed
Cut 10 slices of day-old French
bread and remove crusts. Cut bread
slices into 1/2-inch cubes; set
aside. Melt butter in a skillet
over medium heat. Add oil to butter.
Stir in crushed garlic cloves and
cook, stirring frequently, until
golden (approximately 2 minutes).
Remove and discard garlic cloves.
Add bread cubes and quickly toss
to coat with oil. Cook, stirring
frequently, until croutons are golden
(approximately 4 minutes). Remove
from heat and spread croutons on
paper towels; cool completely. Croutons
may be stored in an airtight container
for up to 1 week. Yields 4 servings.
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1
(12-inch) loaf French bread
½ c. (1 stick) butter or
margarine
¼ c. olive oil
2 tsp. finely minced garlic
½ tsp. paprika
¼ tsp. garlic salt
1 tsp. dried crushed basil
1 tsp. dried parsley flakes
8 oz. finely shredded Mozzarella
cheese
4 oz. grated Parmesan cheese
Melt
butter in a small saucepan over
low heat. Mix in oil, garlic, paprika,
garlic salt, basil and parsley until
well blended. Remove from heat.
Heat oven to 400oF. Cut
French bread loaf in half horizontally.
Spread the cut side of bread halves
with melted herb mixture. Place
bread halves on an ungreased baking
pan and bake until bread is just
turning golden. Remove from oven
and layer mozzarella and Parmesan
cheese on top. Return to oven and
bake until cheeses are melted. Remove
from oven, cut into slices and serve
warm. Yields 8 to 12 servings.
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3/4
c. (3-oz.) finely shredded Cheddar
cheese
1/3 c. butter or margarine, softened
1/4 c. chopped fresh parsley
1 tsp. paprika
1 tsp. finely chopped fresh garlic
1 (16-oz.,16x4-inch) loaf crusty
French or Italian bread
Prepare grill by placing coals to
one side; heat until coals are ash
white. Meanwhile, in a small bowl,
stir together cheese, butter, parsley,
paprika and garlic. Without cutting
completely through, slice bread
diagonally at 3/4-inch intervals
(18 slices). Spread cheese-butter
mixture between bread slices. Wrap
bread in heavy-duty aluminum foil,
tightly sealing top and sides. Place
bread on grill opposite coals; cover
grill. Cook for 15 to 20 minutes
or until cheese is melted, turning
over after half the time. Serve
warm as a complement to grilled
fish, pork or beef. Yields 18 servings.
Oven Directions: Heat oven to 400F
(200C). Prepare bread as directed
above. Wrap bread in aluminum foil,
tightly sealing top and sides. Bake
for 15 to 20 minutes or until cheese
is melted.
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¾
c. (1½ sticks) butter or
margarine, softened
1½ T. lemon juice
¼ tsp. ground nutmeg
1 T. dried parsley flakes
1 T. dried minced onion
1 T. garlic powder
½ tsp. salt
½ tsp. ground black pepper
¼ tsp. Worcestershire sauce
4-5 dashes Tabasco pepper sauce
Allow
butter to soften to room temperature.
In a medium mixing bowl, cream butter
with a wooden spoon. Add lemon juice,
nutmeg, parsley flakes, minced onion,
garlic powder, salt, pepper, Worcestershire
sauce and pepper sauce. Using a
spoon, blend well. Form butter mixture
into small balls or a log. First
wrap well in cling wrap, then cover
with foil. Refrigerate for up to
4 weeks or freeze for up to 6 months.
Excellent melted over broiled or
grilled meats and seafood. May be
served over steamed vegetables or
rice, or spread on slices of French
bread and toasted under broiler.
Yields approximately ¾ cup.
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|
Herb
Buttered French Bread |
1 T. chopped fresh parsley
1 T. chopped green onion
1/4 tsp. dried marjoram leaves
1/8 tsp. dried thyme leaves
1/4 tsp. garlic powder
1/2 cup (1 stick) unsalted butter
4 1/2-inch slices French bread
Sprinkle of paprika
Grated Parmesan cheese
4 1/2-inch slices French bread
Combine parsley, onion, marjoram,
thyme and garlic power with 1/2
cup (1 stick) unsalted butter softened
to room temperature. Spread the
one side of each bread slice with
prepared herb butter. Sprinkle with
paprika and place a baking sheet.
Bake in a preheated 375F (190C)
oven for 5 minutes. Sprinkle slices
with grated Parmesan cheese and
bake for an additional 3 minutes.
Remove from oven and serve warm.
Yields 2 to 4 servings.
Editor’s Note: For information
on how to prepare and store flavored
butters, navigate to Bedrock Press
article ‘How
to Prepare and Serve Compound Butters'
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½
c. (1 stick) butter or margarine
2 T. lemon juice
2 tsp. dried parsley flakes
½ tsp. salt
½ tsp. ground Cayenne pepper
¼ tsp. Louisiana hot sauce
In
a 1-quart saucepan, melt butter
over medium heat. Stir in lemon
juice, chopped parsley, salt, Cayenne
pepper and hot sauce. Simmer but
do not boil. Serve warned Lemon
Butter over hot boiled or steamed
vegetables. May also be used as
a dip for boiled or steamed shrimp
and crab.
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1
(10-inch) Italian bread loaf, or
French bread
2 T. olive oil
1/4 lb. Italian ham, thinly sliced
1/4 lb. Genoa salami, thinly sliced
1/4 lb. Mortadella (Italian bologna),
thinly sliced
1/4 lb. Provolone cheese, thinly
sliced
3 slices mozzarella cheese
1 c. prepared Olive Salad, room
temperature
Cut loaf of bread in half crosswise
and drizzle olive oil on each cut
side. Layer sliced ham, Genoa and
Mortadella over bottom half of bread.
Add layers of Provolone and mozzarella;
top with olive salad. Cover with
top half of bread, press down slightly
and cut sandwich in quarters. Yields
4 servings.
Recipe Note: See Salads
& Dressings category of
Recipe Index for ‘Olive Salad’
recipe.
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2-1/2 c. all-purpose flour
1/3 c. grated Parmesan cheese plus
2 T., divided
1 tsp. baking powder
1 tsp. baking soda
2 T. granulated sugar
1/4 tsp. salt
2 T. chopped onion
3 T. butter or margarine
1 (8-oz.) carton sour cream
1/4 c. whole milk
1 egg white, lightly beaten
Combine flour, 1/3 c. of the cheese,
baking powder, baking soda, sugar,
salt and onion in a large bowl.
Cut in butter until crumbly. Add
sour cream and milk and stir until
just moistened. Turn dough onto
a lightly floured surface; knead
until smooth (about 1 minute). Divide
dough into 2 portions; shape each
into a 5-inch loaf. Place on a greased
cookie sheet. Brush top of each
loaf with the beaten egg white;
sprinkle loaves with remaining 2
tablespoons of grated cheese. Cut
an X about 1/2-inch deep through
the top of each loaf. Bake in a
preheated 350F (175C) oven for 45
to 50 minutes or until golden brown.
Yields 2 loaves (16 servings).
Recipe Note: To reheat bread, wrap
in aluminum foil and bake at 325F
(165C) for 15 to 20 minutes or until
heated through.
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3 c.
self-rising flour
2 T. granulated sugar
1 (12 oz.) can lite beer (room temperature)
1 egg, lightly beaten
1 T. water
Combine flour, sugar and room temperature
beer in a medium mixing bowl. Transfer
mixture to a bread pan (preferably
non-stick) which has been coated
with non-stick spray. Allow dough
to sit for 15 minutes to rise. Meanwhile,
mix lightly beaten egg with water
in a small bowl, set aside, and
preheat oven to 375F (190C). After
allowing dough a full 15 minutes
to rise, brush top of dough with
egg/water mixture and bake in preheated
oven for 40 to 45 minutes or until
loaf is firm and golden. Remove
from oven; turn loaf out of bread
pan and cool on a wire rack. Slice
with a serrated bread knife to avoid
compressing the bread. Yields 8
to 10 servings.
Recipe Notes:
(1) This dense, flavorful bread
is frequently used in preparing
French toast and croutons; also
excellent sliced, spread with garlic
butter and toasted under the broiler
to serve with soup, salad or entrees.
(2) The secret to this recipe is
allowing a full 15 minutes for the
dough to rise before baking...please
do not skip this step or you will
be disappointed with the results.
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3
c. fresh or frozen sliced peaches
1½ c. plus 6 T. granulated
sugar, divided
2 c. all-purpose flour
1 tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ c. (1 stick) butter or
margarine, softened
2 eggs, lightly beaten
1 c. pecans, finely chopped
1 tsp. vanilla
Place
peach slices and 6 tablespoons of
sugar in container of blender or
food processor. Process until pureed.
Mixture should yield about 2¼
cups of puree; set aside. Combine
flour, baking soda, salt, cinnamon
and nutmeg; set aside. In a large
mixing bowl, combine butter and
remaining 1½ cups of sugar;
cream well. Add eggs; mix well.
Add peach puree and dry ingredients;
mix until dry ingredients are moistened.
Stir in nuts and vanilla. Spoon
batter into 2 well greased 9x5x3-inch
loaf pans. Bake in 350oF
oven for 60 minutes or until loaves
test done. Cool for 10 minutes in
pan. Turn out on rack and let cool
completely. Yields 2 loaves.
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1 c. granulated
sugar
1 c. brown sugar, firmly packed
3/4 c. canola oil
1/3 c. applesauce
3 lg. eggs, lightly beaten
1 (16-oz.) can solid pack pumpkin
puree
3 c. all-purpose flour
1/2 teaspoon salt
1 tsp. baking soda
1/2 teaspoon baking powder
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. coarsely chopped pecans or
walnuts
1 c. golden raisins (optional)
Beat granulated sugar, brown sugar
and oil together in a large mixing
bowl to blend. Mix in applesauce,
eggs and pumpkin. Sift together
flour, salt, baking soda, baking
powder, cloves, cinnamon and nutmeg
into a second large mixing bowl.
Stir in one-half of flour mixture
into pumpkin mixture, mix well and
add second half of flour mixture.
Mix in nuts and optional raisins,
if desired. Coat two 9x5x3-inch
loaf pans with cooking spray. Divide
batter equally between prepared
pans. Bake in a preheated 350F (175C)
oven until wooden toothpick inserted
into center comes out clean (approximately
1 hour 10 minutes). Remove from
oven and transfer pans to racks
and cool for 10 minutes. Using sharp
knife, cut around edge of loaves.
Turn loaves out onto racks and cool
completely. Batter may be divided
between a loaf pan and regular or
mini muffin tins. Best if served
following day. May freeze loaves
for up to one month. Yields 2 loaves.
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1 (15-oz.)
can pure pumpkin puree
2/3 c. brown sugar, firmly packed
1/4 c. honey
1 T. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
Combine
pumpkin, sugar, honey, lemon juice,
cinnamon and cloves in medium heavy-duty
saucepan. Bring to a boil over medium-high
heat; reduce heat to low. Cook,
stirring frequently, for 20 to 25
minutes or until thickened. Serve
with biscuits, breads or muffins.
Store in an airtight container and
refrigerate for up to 2 months.
Yields 2 cups (32 one-tablespoon
servings).
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1/3
c. butter or margarine
2-1/4 c. all-purpose flour
3-1/2 tsp. baking powder
2 T. freshly grated Parmesan cheese
1 T. granulated sugar
1 c. whole milk
1/2 tsp. finely chopped fresh garlic
1 tsp. dried rosemary leaves, crushed
Heat oven to 400F (200C). In a 13x9-inch
baking pan, melt butter in oven
(3 to 5 minutes). Remove from oven.
In a medium bowl, stir together
flour, baking powder, Parmesan cheese
and sugar. Stir in milk just until
moistened. Turn dough onto a lightly
floured surface; knead 10 times
or until smooth. Roll dough into
a 12x6-inch rectangle; cut into
12 (1-inch) strips. Stir rosemary
and garlic into melted butter in
baking pan. Twist each strip of
dough 6 times; dip in herbed butter
mixture. Place in same pan. Bake
breadsticks in preheated oven for
20 to 25 minutes or until lightly
browned. Yields 1 dozen.
Variations: (1) Basil Breadsticks:
Omit 1 teaspoon of dried rosemary
leaves. Add 1 teaspoon dried basil
leaves. Prepare as directed above.
(2) Dill Breadsticks: Omit 1 teaspoon
of rosemary leaves. Add 2 teaspoons
dried dill weed. Prepare as directed
above.
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|
Royal
Street Garlic Bread
|
1/2
c. butter or margarine, softened
1 T. olive oil
1 tsp. Worcestershire sauce
1 T. plus 1/2 tsp. parsley flakes
3 cloves garlic, minced
1 tsp. Tabasco sauce
Pinch of salt
3 sm. loaves French bread (approx.
12-inches each)
2 T. paprika
1/2 c. grated Parmesan cheese
Prepare
garlic butter by combining margarine,
olive oil, Worcestershire sauce,
1/2 teaspoon of parsley, garlic,
Tabasco sauce and salt together
in a small bowl. Blend thoroughly.
Split loaves of bread in half lengthwise.
Spread the cut sides of each loaf
with prepared garlic butter. Sprinkle
with paprika and remaining tablespoon
of parsley; transfer to a baking
sheet. Bake in a 375°F oven
for 5 minutes. Sprinkle each slice
with Parmesan cheese and bake for
an additional 3 minutes. Remove
from oven and cut each loaf, diagonally,
into 3 pieces. Serve warm. Yields
6 to 8 servings.
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|
Savory
Compound (Favored) Butters |
Prepare
any of the following savory flavored
butters by combining ingredients
with 1/2 cup (1 stick) unsalted
butter softened to room temperature.
Yields 1/2 cup.
~~~~~~
Anchovy Butter
Ingredients:
1 garlic cloves, minced
1/8 tsp. salt
2 tsp. drained capers, rinsed and
minced
2 flat anchovy fillets, minced and
mashed to a paste
2 tsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
<> Serving Suggestions:
Veal, seafood, lamb chops, grilled
chicken
~~~~~~
Lemon Butter
Ingredients:
2 T. finely chopped fresh flat-leaf
parsley
1 T. lemon juice, fresh
1/2 tsp. finely grated lemon peel
1 tsp. cracked black pepper
1/2 tsp. salt
<> Serving Suggestions:
Any fish or seafood, hot grilled
or steamed vegetables (especially
asparagus)
~~~~~~
Parsley Herb Butter
Ingredients:
1 T. chopped fresh parsley
1 T. chopped green onion
1/4 tsp. dried marjoram leaves
1/8 tsp. dried thyme leaves
1/4 tsp. garlic powder
<> Serving Suggestions:
Crackers, warm breads, hot cooked
pasta, hot steamed or grilled vegetables
~~~~~~
Peppered Chive Butter
Ingredients:
2 tsp. chopped fresh chives
1/2 tsp. grated lemon peel
6 drops hot pepper sauce
<> Serving Suggestions:
Fish, seafood, hot cooked vegetables
~~~~~~
Roquefort Butter
Ingredients:
6 T. crumbled Roquefort cheese
1/2 tsp. Worcestershire sauce
1/8 tsp. ground black pepper
<> Serving Suggestions:
Beef tenderloin, grilled steak,
grilled chicken breast, steamed
vegetables
<> Recipe Variation:
Add 2 T. finely chopped walnuts;
serve as a spread on assorted crackers
or rye bread.
Recipe Note: For storing flavored
butters refer to Bedrock Press article
"How
to Prepare and Serve Compound Butters."
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2
c. (70–90 count) shrimp, peeled
1 loaf French bread
1/4 c. (1/2 stick) butter or margarine
1/2 c. diced onion
1/4 c. diced red bell pepper
1/2 c. diced celery
1 T. minced garlic
1/2 tsp. dry mustard
1/2 c. mayonnaise
1/3 c. shredded Cheddar cheese
1/3 c. shredded mozzarella cheese
Slice French bread in half lengthwise
and scoop out the inside of the
loaf; set aside. In a large skillet,
melt butter over medium-high heat.
Saute shrimp, onion, bell pepper,
celery and garlic for 15 minutes.
Blend in dry mustard and mayonnaise.
Add cheeses and blend until melted.
Spread shrimp mixture inside the
bread then put halves back together.
Butter the top of the loaf, wrap
in foil and bake on a barbecue pit
or in a 350F (175C) oven for 20
to 30 minutes. Cut bread into slices
and serve hot. Yields 4 to 5 servings.
Recipe Variation:
This recipe may be prepared with
an equal amount of cooked or frozen
crawfish tails.
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1 (6-oz.) can tiny
shrimp
1 sm. onion, finely chopped
1 stalk celery, finely chopped
1/2 c. (1 stick) butter or margarine
1 (8-oz.) pkg. cream cheese
1 tsp. lemon juice
Drain shrimp in a colander, rinse
with cold water and drain well;
set aside. Chop celery and onion;
set aside. Soften butter and cream
cheese to room temperature. Using
an electric mixer, whip butter and
cream cheese together until well
mixed. Stir in onion and celery.
Add lemon juice and mix; add shrimp.
Mix all ingredients well. Refrigerate
for a minimum of 2 hours to allow
flavors to develop (best if chilled
overnight). Let stand at room temperature
to soften before serving. Serve
with assorted crackers or Cayenne
Toast .
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1
(10-oz.) pkg. frozen strawberries,
thawed
1 c. (2 sticks) butter or margarine,
softened
2 c. confectioners’ sugar
Combine thawed strawberries, softened
butter and confectioners’
sugar in the bowl of a food processor
and mix until smooth. If using a
blender rather than a food processor,
mix ingredients in 2 batches. Pack
into an airtight container and refrigerate.
Freezes beautifully. Yields approximately
4 cups.
Recipe Note: Try strawberry butter
on pancakes and waffles instead
of syrup. Excellent on hot biscuits
and toasted English muffins.
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1/4 c. mayonnaise
1 T. Dijon mustard
2 T. prepared horseradish, drained
1 (16-oz.) unsliced loaf round bread
2 T. butter or margarine, softened
1/3 lb. thinly sliced deli ham
1/3 lb. sliced Monterey Jack cheese
1/3 l. thinly sliced deli turkey
1/3 lb. sliced cheddar cheese
1/3 lb. thinly sliced deli roast
beef
1 med. tomato, sliced
1 sm. red onion, thinly sliced
1 lg. kosher dill pickle, sliced
lengthwise
Lettuce leaves
Combine mayonnaise, mustard and
horseradish in a small bowl. Cut
bread in half and carefully hollow
out bottom and top of loaf, leaving
a 3/4-inch shell (save removed bread
for another use or discard. Spread
butter on cut sides of the bread.
In the bottom half of the bread
shell, layer ham, one-third of the
mayonnaise mixture, Monterey Jack
cheese, turkey, one-third of mayonnaise
mixture, cheddar cheese, roast beef,
remaining mayonnaise mixture, tomato,
onion, pickle and lettuce. Replace
top half of bread and wrap tightly
in plastic wrap; refrigerate for
a minimum of 1 hour before slicing.
Yields 8 servings.
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|
Savory
Compound (Favored) Butters |
To
prepare any of the following sweet
butters, combine ingredients with
1/2 cup (1 stick) unsalted butter
softened to room temperature. Yields
1/2 cup.
~~~~~~
Almond-Peach Butter
Ingredients:
2 T. peach preserves
1 T. almond flavored liqueur or
1/4 tsp. almond extract
<> Serving Suggestions:
Toast, biscuits, pastries, quick
breads
~~~~~~
Fruit Preserve Butter
Ingredients:
1/3 c. powdered sugar
1 T. fruit preserves of choice (strawberry,
blackberry, pineapple, etc.)
<> Serving Suggestions:
Toast, biscuits, pancakes, waffles,
French toast, croissants, quick
breads
~~~~~~
Honey-Pecan Butter
Ingredients:
1/4 c. honey
2 T. chopped pecans
1/8 tsp. ground nutmeg
<> Serving Suggestions:
Toast, biscuits, pancakes, waffles,
French toast, quick breads
~~~~~~
Maple Butter
Ingredients:
2 T. pure maple syrup
<> Serving Suggestions:
Toast, biscuits, waffles, French
toast
~~~~~~
Orange Cinnamon Butter
Ingredients:
1 T. firmly packed brown sugar
1 tsp. grated orange peel
1/4 tsp. ground cinnamon
<> Serving Suggestions:
Toast, biscuits, pancakes, waffles,
French toast, quick breads
Recipe Note: For storing flavored
butters refer to Bedrock Press article
"How
to Prepare and Serve Compound Butters."
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1 lb. (4 sticks)
softened butter, divided
1/4 c. finely chopped onion
4 T. minced fresh tarragon
Dash garlic powder
Salt and ground black pepper to
taste
Melt
2 tablespoons of the butter in a
small skillet over medium heat.
Add chopped onion and saute until
softened and translucent. Transfer
sauteed onion to a small strainer
to drain off juices; discard juices.
In the bowl of a food processor
combine remaining softened butter,
drained onion, tarragon and garlic
powder; pulse to combine well but
do not over process. Taste for seasoning
and add salt and pepper if desired.
Transfer butter mixture to a large
piece of waxed paper. Roll into
a log and wrap in plastic wrap.
Butter may be store in the refrigerator
for up to 5 days or in the freezer
for up to 2 months. When ready to
use, slice into thin rounds of butter
and use in place of sauce to top
hot grilled chicken, fish, beef,
pork or steamed vegetables.
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